“No, you are, but I’ll help you make them on the first day.”
“What’s going to happen on the first day?” Hannah asked.
“Wally wants the contestants to explore the lake and choose the spots they want to fish. Wally is going to welcome them and have them introduce themselves so everyone knows each other. And when he’s through, Sonny is going to explain the rules and tell them when to weigh in.”
“So the first day is just to acclimate them?”
“Yes, and to tell them when meals will be served, and explain the tournament judging. It’s a social day for the contestants to get them used to the venue and our Lake Eden Inn.”
“Is there a special dinner that night?”
“Yes, we’re having Walleye with drawn butter and a special dessert.”
“And I’m in charge of the special dessert?”
“You got it!” Sally gave her a big smile. “Think of something really phenomenal, Hannah. I have the feeling that most of these fishermen will be dessert hounds.”
Hannah thought for a moment and then she gave a nod. “Okay. I’ve got several things in mind.”
“Good. Let me know when you decide and we’ll print it on the menu. And I guess that means that you accepted my job offer?”
“Yes. It’ll be a change of scenery for me, and I can use that right now. This’ll be even easier if you have an extra room you can give me so I can stay at the inn, Sally.”
Sally looked puzzled. “Of course I do, but . . . I thought you were happy staying at Norman’s house.”
“I am. Norman’s been great about giving me his master suite and staying in the guest room. It’s just that . . .” Hannah’s voice trailed off and she winced slightly. “I think the people in Lake Eden are getting the wrong impression about our relationship.”
“That’s a very politic way of saying that you think everyone suspects you’re sleeping with Norman.”
“Yes,” Hannah admitted. “And it’s beginning to really bother me. I don’t like being the subject of Lake Eden gossip, and I can’t go back to the condo without Moishe.”
“He’s still afraid to go there?”
“Yes, Norman and I tried to take the cats with us a couple of times, but he’s deathly afraid to go up the steps.” Hannah stopped and looked sad. “I don’t know if he’ll ever want to go back home, Sally.”
“But you do?”
“Yes, I miss my own home. It’s just that I can’t bear to leave Moishe behind.” Hannah did her best to explain past the lump in her throat at the thought that Moishe might not be able to come home with her.
“So Moishe’s happy at Norman’s house?”
“Yes. He adores Cuddles. But I can’t stay there forever, Sally. I’m . . . well, frankly . . . I’m afraid I’ll wear out my welcome. And I love my condo.”
“I understand. You want to go home and you can’t. Does Norman know that?”
“Yes, and he says he understands how I feel. He told me he wants me to stay with him forever, but . . . I can’t do that, Sally.”
“Did Norman offer to keep Moishe with him?”
Hannah gave a nod. “Of course he did, but he understands that I can’t just leave Moishe there.”
“Did Norman offer any kind of a solution to your dilemma?”
“Not yet. Norman thinks Moishe might get over his fear eventually, but we tried to carry him up the stairs a couple of times but it didn’t work. The moment Moishe gets close to my stairs, he begin to tremble and make little crying noises. He sounds so pathetic that I don’t even want to think about what might happen if we actually took him up the stairs and forced him to go inside!”
“Have you told Sue and Doc Haggaman about it?”
“Yes. They think Moishe will get over his fear if we just keep trying, but I’m not so sure.”
Sally took a sip of her coffee. “How about you, Hannah? Are you upset when you climb up the stairs to your condo?”
Hannah swallowed past the lump in her throat. “Yes. I keep remembering the sight of . . . of him on the floor.”
“You really loved him, didn’t you?”
It was more of a statement than a question, and Hannah gave a little sigh. “I did. And then, when I found out what kind of a man he really was, I felt like a fool for believing him! But I still get a lump in my throat when I think about seeing him there, so . . . so . . .”
“I know. We all make mistakes, Hannah. But sometimes an even bigger mistake is not trusting ourselves to love again.”
LEMON CURD
(A Stovetop Recipe)
3 whole eggs
4 egg yolks (save the whites in a mixing bowl and let them come up to room temperature—you’ll need them for the meringue)
? cup water
? cup lemon juice
1 cup white sugar (granulated)
? cup cornstarch
1 to 2 teaspoons grated lemon zest
1 Tablespoon butter
Hannah’s Note: Using a double boiler makes this recipe foolproof, but if you’re very careful and stir constantly so it doesn’t scorch, you can make the lemon filling in a heavy saucepan directly on the stove over medium heat.
Put water in the bottom of a double boiler and heat it until it simmers. (Make sure you don’t use too much water—it shouldn’t touch the bottom of the double boiler top.) Off the heat, beat the egg yolks with the whole eggs in the top of the double boiler. Add the ? cup water and the lemon juice. Combine sugar and cornstarch in a small bowl and stir until completely blended. Add this to the egg mixture in the top of the double boiler and blend thoroughly.
Place the top of the double boiler over the simmering water and cook, stirring frequently until the Lemon Curd thickens (5 minutes or so).
Lift the top of the double boiler and place it on a cold stovetop burner.
Add the lemon zest and the butter. Stir thoroughly.
If you are using your Lemon Curd for a Lemon Meringue Pie, you can pour it into a pre-baked pie shell while it is hot. Otherwise, let the Lemon Curd cool to room temperature.
When your Lemon Curd is cool, you can use it in Lemon Danish or Miniature Lemon Cheesecakes.
LEMON DANISH
DO NOT preheat your oven yet.
You must do some preparation first.
Hannah’s 1st Note: Frozen puff pastry dough is good for all sorts of things. When you buy it for this recipe, buy 2 packages. You’ll only use one package in this recipe, but keep that second package in your freezer for later. Thaw it when you want to dress up leftovers by putting them inside little puff pastry packets and baking them, or make some turnovers from fresh fruit. Puff pastry can also be used for appetizers.
The Pastry:
One 17.5-ounce package frozen puff pastry dough (I used Pepperidge Farm, which contains 2 sheets of puff pastry)
1 large egg
1 Tablespoon water (right out of the tap is fine)
White (granulated) sugar to sprinkle on top
The Cream Cheese Filling:
8-ounce package brick cream cheese, softened to room temperature (I used Philadelphia)
? cup white (granulated) sugar
? teaspoon vanilla extract
The Powdered Sugar Drizzle Frosting:
1 and ? cups powdered (confectioners) sugar (pack it down in the cup when you measure it)
1 teaspoon vanilla extract
teaspoon salt
? cup whipping cream (that’s heavy cream, not Half & Half)